Meal Planning

Recipe Search:

in Category:
Roasted Asparagus with Egg Garnish
Makes 2 servings
  • 1 large egg
  • 1 pound medium asparagus (about 1 large bunch)
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
print view


be the first to rate!
  1. Preheat the oven to 450 degrees F.
  2. Put the egg in a small saucepan with enough cold water to cover. Bring to a boil. Cover the pot, and remove from the heat; set aside for 10 minutes. Drain; roll the egg between your palm and the counter to crack the shell, and then peel under cool running water.
  3. Trim the woody ends from the asparagus. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 8 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter. Rub the egg through a medium-mesh strainer and sprinkle it over the asparagus
  4. Grind a generous amount of black pepper over the top. Serve warm or room temperature.

recipe from: foodtv.com, 12/12/03

 
In no event shall Eldens Food Fair, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.